Oral Allergy Syndrome Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a warm-weather meal — juicy grilled shrimp, caramelized pineapple, and a sticky-sweet glaze that smells absolutely incredible coming off the grill. For anyone managing oral allergy syndrome, the beauty here is that everything is cooked, which is exactly the point: heat breaks down the proteins in fresh fruit that tend to trigger that telltale mouth tingling, so the pineapple goes from a potential problem ingredient to a safe, smoky-sweet centerpiece. The glaze is built from coconut aminos, fresh ginger, a splash of apple cider vinegar, and a touch of raw honey — simple pantry staples that come together in just a few minutes on the stovetop. Tossing the shrimp and pineapple in coconut oil before grilling helps everything char beautifully without sticking, and alternating pieces on the skewer means each bite gets a little of both. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make it look like something you'd order at a restaurant. This is the kind of recipe that's genuinely easy to pull off on a weeknight but impressive enough to put in front of guests without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the skewers
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp fresh pineapple juice (squeezed from the cut pineapple)
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- 1 tsp raw honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
- 2
Combine the coconut aminos, pineapple juice, grated ginger, apple cider vinegar, turmeric, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze reduces by about one-third and coats the back of a spoon, 4–5 minutes. Remove from heat. Reserve half the glaze in a separate small bowl for serving — do not let it contact the raw shrimp.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!